Roasted Sprouts With Cranberry Glaze Recipe

Name: Roasted Sprouts With Cranberry Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 pound Brussels Sprouts; 3 Tablespoons Olive Oil; 3/4 teaspoons Kosher Salt; 1/2 teaspoons Black Pepper; 1 Tablespoon Canola Oil; 1 whole Small Shallot, Chopped; 1/2 cups Balsamic Vinegar; 1/2 cups Fresh Cranberries; 1 Tablespoon Honey; 1 Tablespoon Whole Grain Dijon Mustard; 1/2 teaspoons Dried Tyme; 1/4 cups Chicken Broth

Servings: persons

1-1/2 pound Brussels Sprouts
3 Tablespoons Olive Oil
3/4 teaspoons Kosher Salt
1/2 teaspoons Black Pepper
1 Tablespoon Canola Oil
1 whole Small Shallot, Chopped
1/2 cups Balsamic Vinegar
1/2 cups Fresh Cranberries
1 Tablespoon Honey
1 Tablespoon Whole Grain Dijon Mustard
1/2 teaspoons Dried Tyme
1/4 cups Chicken Broth

1
Preheat oven to 400 F.
2
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. If the sprouts are large cut them in half. Mix them in a bowl with the olive oil, salt and pepper.
3
Pour them on a sheet pan and roast for 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
4
While the Brussels sprouts roast make the glaze. Heat the canola oil in a large saucepan over medium heat. Add shallots and saute 6 minutes. Add balsamic vinegar. Increase heat to high and bring to a boil. Boil 5-8 minutes until balsamic vinegar is reduced to a thick syrup. Stir in cranberries, honey, Dijon mustard and thyme. Reduce heat and cook 6 minutes, until cranberries start to break down. Add broth and bring to a boil. Reduce heat and simmer 15 minutes, until thick.
5
Then put the mixture into a blender and puree until smooth. After 30 minutes pull the pan of Brussels sprouts out of the oven.
6
Pour the glaze over the roasted Brussels sprouts and stir to coat all of the sprouts. Return to the oven for anther 10-15 minutes or until glaze has clung and coated the Brussels sprouts.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/2 pound Brussels Sprouts, 3 Tablespoons Olive Oil, 3/4 teaspoons Kosher Salt, 1/2 teaspoons Black Pepper, and more.

Yes, Roasted Sprouts With Cranberry Glaze falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Sprouts With Cranberry Glaze

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